Oster In2itive User Manual page 37

Recipes
Chocolate Cream Pie
Makes 8 servings
1/3 cup slivered almonds
20 chocolate wafer cookies
1/4 cup melted butter
2 pkg. (3.4 oz. each) chocolate pudding and
pie filling
1. In jar, place almonds. Then break cookies into jar.
2. Cover jar with lid. Press POWER, then press Nuts/Crumbs. Press START/STOP.
3. Spray a 9" pie plate with nonstick cooking spray; add crumbs and butter; mix well then
press into bottom and up side; chill.
4. Prepare pie filling with milk as package directs; stir in extract; chill.
5. In medium bowl, place cream and chocolate syrup; whip until soft peaks form.
6. Pour chilled pie filling into crust; spread chocolate whipped cream over filling.
7. Garnish with chocolate curls.
8. Chill several hours.
Pecan-Crusted Chicken
Makes 4 servings
1 cup pecan halves
2 eggs
1. In jar, place pecans.
2. Cover jar with lid. Press POWER, then press Nuts/Crumbs. Press START/STOP.
3. Remove nuts and set aside.
4. In small bowl, beat eggs with mustard.
5. Dip chicken into egg mixture then coat with nuts.
6. In a medium skillet, over medium-high heat, cook chicken in butter until golden brown on
both sides and juices run clear.
Creative Cook's Note: For a quick party hors d'oeuvres, cut chicken into strips, then dip in egg
mixture, coat in nuts and cook as directed. Place cooked chicken strips on a platter and serve
with bottled honey mustard or sweet and sour sauce.
3 1/2 cup milk
1/2 tsp. almond extract
1 1/2 cups heavy cream
1/3 cup chocolate syrup
Garnish: White chocolate curls
3 Tbs. Dijon mustard
1 lb. boneless, skinless chicken breast
1/4 cup butter
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